Type of bread



UNITED SATATESVPATENT OFFICE.

CARL i JOHNS, OF NEW HAVEN, CONNECTICUT, AND ABRAHAM J. FINKS, OF PORT-LAND, MAINE.

TYPE or BREAD.

No Drawing.

Specification of Letters Patent.

Patented .Oct. 26, 1920.

(FILED UNDER. THE ACT OF MARCH 3, 1883, 22 STAT. L, 625.)

T 0 all whom it may concern:

Be it known that we, CARL 0. {loans and ABRAHAM J KFINKS, citizens ofthe United States of America, employees of the Department of Agricultureof the said United States, residing, respectively, in the city of NewHaven, county of New Haven, State of onnecticut, and in the city ofPortland, county of Cumberland,, State of Maine, (whose post-officeaddress is Department of Agriculture, Washington, D. C.,) I have jointlyinvented certainnew and Improved Type of Bread, of which the followingis a full, clear, and exact description thereof.

This application is made under the act of March 3, 1883, Chapter 143(.22 Stat. 625),

- and the invention herein described and claimed may be used by theGovernment of the United States or any of its oflicers or employees inthe prosecution of work forthe Government, and by any person in theUnited States, either in private or public work, without payment to usof any royalty thereon.

()ur invention relates particularly tocertain types of breads whichcontain all the necessary ingredients of a complete diet.

The object of our invention is to provide a palatable and, nutritiousbread made by adding to wheat flour or other cereal flours, soy bean,peanut, or other similar types of flour, which contain the same aminoacids necessary to supplement the protein deficiencies of wheat andother cereal flours;

taining fat soluble vitamin.

inorganic or organic salts containing calcium, phosphorus, sodium andchlorin, in which wheat and other cereal flours are also deficient;butter or other edible fats con- These ingreclients when properly mixedand baked into bread in the ordinary manner known to housewives andbakers shall, together. with water, constitute a complete food.

We have found by experimentation that eanut, and other similar types oferein described contain sufficient water-soluble vitamin to supplementthe water-soluble vitamin in which ordinary wheat flours are deficient.Also that soy bean, peanut, and similar flours as herein describedcontain certain valuable proteins soy bean,

which are not found in wheat and other cereal flours, and that theseproteins supintroduced by plement the deficient proteins in wheat andother cereal flours.

- We have also found by chemical and nutrition experiments that theproteins of soy bean, peanut and similar flours as herein describedcontain valuable amino acids in which wheat and other cereal flours aredeficient, and that these amino acids supplement the deficient aminoacids of wheat and other cereal flours. Mixtures of soy bean, peanut andother similar flours as herein de-. scribed with wheat flours furnish amixture of proteins containing all the essential amino acids in theproper proportions needed for producing normal growth without theaddition of other amino acid or pro-' teins. Breads made from mixturesof soy bean, peanut and other similar flours as herein described withwheat flours will'contain a salt mixture adequate for normal growth whensalts containing sodium, chlorin, calcium and phosphorus are added tothe flours in small quantities.

- The fat soluble vitamin needed for normal bean, peanut and othersimilar. flours as herein described with wheat flours may be addingsmall quantities of butter to the dough before baking and thefat-soluble vitamin is not injured during the process of baking. We havealso shown and discovered by experimentation that the fat-solublevitamin needed for normal growth may be supplied by addin butter to thebread after it has been bake when no butter has been added to the dough.

The preferred proportions of the ingredients used in our experiments areas follows:

300 parts by weight of wheat flour.

100 parts by weight of soy bean or peanut flour. 6 parts by weight oftable salt (NaCl). 6 parts by weight of dicalcium hydrogen phosphate(CaHPO 20' parts by weight of butter. 10 parts by weight of compressedyeast. These ingredients are then mixed with sufiicient water to anydesired. consistency and the resulting dough is treated and baked intoloaves or other shapes in the manner well known to housewives andbakers;

' While we have described in detail, the proferred proportions of theingredients used, it is to be understood that these proportions may bewidely varied without departing from the spirit of our invention or thescope of the subjoined claims. For example, the

quantities .of the supplementing flour can be varied so that it can usedin the roportion of 15% to 30% with 85% to 0%Vof wheat or other cerealflours respectively.

The quantity of butter or other edible fat containing fat solublevitamin may be varied from 2% to 10% of the weight of the mixture offlours. The table salt (NaCl and dicalcium hydrogen phosphate (Cal-I 0may be varied so that 1}% to 135% of each are added to the mixture offlours. I Other inorganic or organic salts con taining calcium,phosphorus, sodium and chlorin, for example, calcium carbonate,calcium'lactate, calcium chlorid, or sodium phosphate may be used inequivalent:

' amounts to supply sodium, calcium, phosphorus and chlorin, in place ofsodium chlorid (NaCl) and dicalcium hydrogen phosphate.

The yeast may also be varied-irtthe manner well known to housewives andbakers.

Having now fully described ourinvention, what we claim and desire toprotect by- Letters Patent is+ V l. The herein described process ofproducing food products, which consists in adding to cereal flour asmaller proportion of soy bean flour and still smaller proportions oftable salt, dicalcium hydrogen phosphate,

butter, water and yeast, kneading the mixture and baking the same. I

2. A new food composition, comprising cereal flour, a smaller proportionof so bean flour and still smaller proportions o table salt, dicalciumhydrogen phosphate, butter,

water and yeast. 1

In testimony whereof, we aflix our signatures in thetpresence oftwosubscribing wit-

